< Induction hobs | Benchmark Kitchens Oxford

Induction hobs

For years there have only been two types of hob – gas and electric. Induction is a new, better alternative for many reasons:

Fast to heat up – using magnetic waves to heat up, it is more efficient and consistent.

Targeted heat – electromagnetism generates heat only in the area where the pan is. It does not stay hot for a long time after cooking, making it a safer option when children are around.

Less dangerous – unlike gas hobs, there are no flames on the surface, making it less of a fire hazard. If something boils over, it can’t burn onto the glass ceramic surface because the surface hardly gets hot at all.

However, induction hobs will only work with particular pan types such as a cast iron or some stainless steel.